Food Science and Technology Handbook - Tennessee FFA Association 2017-2021

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Tennessee FFA Association
   Food Science
  and Technology
    Handbook
        2017-2021
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   2

Purpose
The Tennessee Food Science and Technology Career Development Event is designed to promote
learning activities in food science and technology related to the food industry and to assist
students in developing practical knowledge of principles used in a team decision-making
process.

Objectives
The Food Science and Technology Career Development Event provides the opportunity for the
participant to:
   Gain an awareness of career and professional opportunities in the field of food science and
    technology.
   Experience group participation and leadership responsibilities in a competitive food science
    and technology program.
   Develop technical competence and personal initiative in a food science and technology
    occupation.

Event Rules
   Team make-up—the team will consist of four members with all four members’ scores being
    totaled for the team score.
   FFA Official Dress is NOT required for this event.
   Teams and/or individuals will not be permitted to use electronic media during the event.
       This includes but is not limited to cell phones, mp3 players, cameras, etc.
       Any participant in possession of an electronic device, except a calculator, in the event
        area is subject to disqualification.
   Allergy Information: Food products used in this event may contain or come in contact with
    potential allergens. Advisors must submit a special needs request form for participants with
    any allergies with certification. The event committee will make all reasonable efforts to
    accommodate students with food allergies.
Each participant must provide:
   A clear, transparent clipboard that is clean and free of notes.
   Two sharpened No. 2 pencils.
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   3

 Electronic calculator—Calculators used in this event must be non-programmable and non-
    graphing. Calculators should have only basic functions such as addition, subtraction,
    multiplication, division, equals, percent, square root, +/- key. No other calculators are
    allowed to be used during the event including cell phones.

TEAM ACTIVITIES
TEAM PRODUCT DEVELOPMENT PROJECT (400 POINTS POSSIBLE PER TEAM)

Two weeks before the event date, each team will receive a product development scenario
describing the need for a new or redesigned product that appeals to a potential market
segment. The team’s task will be to design a new food product or reformulate an existing
product based on information contained within the product development scenario.

The team will be responsible for understanding and using the following concepts to develop a
presentation addressing the following:
   Cost of goods sold
   Nutrition
   Target audience
   Quality control
   Marketing and sales
   Product
   Processing
   Packaging
   Food safety
   Formulation concepts
   Quality of presentation

After this time period, each team member will contribute to a ten minute oral presentation
delivered to a panel of judges. No electronic media will be used in the presentation.

Following the presentation there will be a ten minute question and answer period with the
judges in which each team member is expected to contribute. All materials will be collected
after the presentation.

Total number of points possible for this activity will be 400 points.
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   4

Product development scenarios will describe a category, platform and market. These may
include but are not limited to the following categories, platforms and markets listed below.

Categories
   Cereal
   Snacks
   Meals
   Side dishes
   Beverages
   Supplements
   Condiments
   Desserts

Platform
   Frozen
   Refrigerated
   Shelf-stable
   Convenience
   Ready to eat
   Heat and serve

Market (domestic and international)
   Retail
   Wholesale
   Food service
   Convenience store

Information about the product will be provided in the superintendent letter in the team
orientation information.
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   5

Example of scenario product from past events:

    Category        Platform          Market        Actual Product

                                   Retail or big   Whole grain, low
 Side dish     Ready to prepare
                                   box             sodium side dish

                                                   Shelf-stable
 Beverage      Shelf-stable        Retail
                                                   specialty coffee

                                                   Side salad for
 Side dish     Refrigerated        Retail
                                                   baby boomers

 Snack         Shelf-stable        Retail          Non-nut snack bar

                                                   Single serve cereal
 Breakfast     Ready to eat        Retail
                                                   for kids

Evaluation criteria and points for team product development activity can be found on the team
product development scorecard.

INDIVIDUAL ACTIVITIES
OBJECTIVE TEST (150 POINTS POSSIBLE PER INDIVIDUAL)

The objective questions administered during the food science and technology examination will
be designed to determine each team member’s understanding of the basic principles of food
science and technology. The test will come from the previous five year’s National Food Science
Objective Tests which can be found on FFA.ORG. A test bank will be maintained on the
Downloads page of tnffa.org and updated annually.

Team members will work individually to answer each of the 50 questions. Each person will have
60 minutes to complete the examination. Each question will be worth three points, for a total
of 150 points.
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   6

PRACTICUMS

FOOD SAFETY AND QUALITY PRACTICUMS (50 POINTS)

Customer Inquiry (25 points)
   Each participant will be given five scenarios representing general consumer inquiries.
    Participants must determine if the consumer inquiry reflects a quality or safety issue (two
    points per scenario) and determine if it is a biological, chemical or physical concern or
    hazard (three points per scenario). This is for a total of 25 points.

Product Specification Compliance (25 points)
   Students will be given sample sets (actual products and/or data sets) and will be responsible
    for determining compliance with the provided specification requirements. This may include,
    but is not limited to, determining if the product(s) is within the net weight standards,
    product sizing requirements, pH, color analysis, viscosity measurement, fill level tolerances,
    packaging specification compliance, etc. Participants will be asked five questions regarding
    potential compliance violations presented within the sample set. (25 points)

SENSORY EVALUATION PRACTICUMS (40 POINTS)

Triangle Tests
   Four different triangle tests will be conducted. Participants are expected to identify the
    different samples through flavor, aroma, visual cues and/or textural differences. Answers
    will be given on the sheet provided. No list will be provided for this segment of the
    practicum. Each test is worth five points.
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   7

Aromas
    Each participant will be asked to identify four different aromas from vials provided at each
     station and record the answer on the sheet provided. A list of potential aromas will be
     provided to each person. Each sample is worth 5 points. (20 points)
     1. Apple                                12. Ginger                         23. Peach

     2. Banana                               13. Grape                          24. Peppermint

     3. Basil                                14. Lemon                          25. Raspberry

     4. Butter                               15. Licorice (anise)               26. Sage

     5. Cherry                               16. Lime                           27. Smoke (liquid)

     6. Chocolate                            17. Maple                          28. Strawberry

     7. Cinnamon                             18. Molasses                       29. Vanilla

     8. Clove                                19. Nutmeg                         30. Watermelon

     9. Coconut                              20. Onion                          31. Wintergreen

     10. Coffee                              21. Orange

     11. Garlic                              22. Oregano

Scoring
    ACTIVITIES                        Individual Points     Team Points

    Team Product Development
                                                                400
    Project

    Food Safety and Quality                  50                 200

    Sensory Evaluation                       40                 160

    Written Exam                            150                 600

                 MAXIMUM POINTS             240                1,360
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   8

TIEBREAKERS
TEAM:

1. Team Product Development
2. Individual Test (combined score)

INDIVIDUAL:

1. Written Exam
3. Food Safety and Quality
4.   Sensory Evaluation

References
This list of references is not intended to be all inclusive.

Other sources may be utilized, and teachers are encouraged to make use of the very best
instructional materials available. Make sure to use discretion when selecting website references
by only using reputable, proven sites. The following list contains references that may prove
helpful during event preparation. The most current edition of resources will be used.
    Past CDE materials and other resources are available by logging in to FFAorg

EXAM REFERENCES
        Previous five years National exams located at FFA.ORG
        Principles of Food Science, 4th edition, 2015, Janet Ward and Larry Ward, The
         Goodheart-Willcox Company, INC.
        Principles of Food Sanitation, 5th Edition, 2006, Norman G. Marriott and Robert B.
         Gravani, Springer Science + Business Media, Inc.
        Institute of Food Technology website, http://www.ift.org
        USDA Food Safety and Inspection Service website, http://www.fsis.usda.gov
        US Food and Drug Administration, www.FDA.org
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   9

GENERAL REFERENCES
     Penn State Kitchen Chemistry: Experiments, resources and materials for educators and
      students, http://foodscience.psu.edu/public/kitchen-chemistry
     Food Safety Education,
      http://www.fsis.usda.gov/food_safety_education/for_kids_&_teens/index.asp

     Partnership for Food Safety Education, http://www.fightbac.org
     FoodSafety.gov, http://www.foodsafety.gov
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   10

Team Product Development Project Scorecard
400 points

  CHAPTER                                                                        STATE                 TEAM NUMBER

                                                                                            Possible Score Team Score

 Package Display Components
 Use and development of nutrition label
  Required information present                                                                   10

  Correct calculations                                                                           10

  Correct organization                                                                           10
 Use and development of the ingredient statement
  Present                                                                                        10

  Correct order and all ingredients included                                                     10

  Location on package                                                                            10
 Use of principle display panel to convey information
  All required components                                                                        15

  Correct information                                                                            15

  Location on package                                                                            10

                                                              PACKAGE DESIGN SUBTOTAL            100

 Product Development Oral Presentation
 Cost of goods sold
  Costing                                                                                        20
  Accuracy
 Nutrition
  Communicate nutritional quality of product                                                     20
  Apply nutritional quality to health benefits
 Target audience
                                                                                                  20
  Identification of key consumer
 Quality control
  Key quality attribute of consistent product                                                    20
  Examples: flavor, color, texture, net weight, size, etc.
 Marketing and sales
  Communicated with future users
                                                                                                  20
  Promotions
  Market location
 Product                                                                                          20
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   11

   Appearance
   Texture
   Shelf-life
   Interaction of ingredients
   Creativity
Processing
   Description of how to make product
   Equipment                                                                                20
   Flow diagram, unit operations
   People
Packaging
 Materials used
                                                                                             20
 Appropriate for use of product
 Creativity
Food Safety
                                                                                             20
 Discussed potential hazards/concerns associated with products
Formulation Concepts
 How well did product match concept/product development scenario                            30

 Category                                                                                   5

 Platform                                                                                   5
Quality of Presentation
 Equitable participation of team members                                                    5

 Organization                                                                               5

 Use of time allowed                                                                        5

 Professionalism                                                                            5

 Presence & enthusiasm                                                                      5

 Mannerisms                                                                                 5
                                     Product Development Oral Presentation Subtotal         250
Response to Judges’ Questions
Team Participation in Question Response
                                                                                             25
 All team members contributed
Quality of Response
Accuracy
Ability to answer                                                                            25
Originality
Knowledge

                                              Response to Judges’ Questions Subtotal         50

                                                                       TOTAL POINTS         400
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   12

Food Safety Sanitation Report Form
20 points

 PLANT                                                                                                    DATE

 LOCATION

 INSPECTION TEAM MEMBERS STATE                                                                            TEAM NUMBER

 PLANT CONTACT

 CONTACT INFOMATION

                                                         Degree of Concern
 CATEGORY AND OBSERVATION                                                               Recommendation or Corrective Action
                                                        Critical, Major, Minor

 1.   General maintenance of physical
      facilities.
 2.   Cleaning and sanitizing of equipment
      and utensils.
 3.   Storage and handling of clean
      equipment and utensils.
 4.   Pest control.
 5.   Proper use and storage of cleaning
      compounds, sanitizers, and pesticides.
 6.   Employee training.
 7.   Plant design.
 8.   Quality assurance assessment.
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021   13

CATEGORY                                                                      Recommendation or Corrective
              Observation (20 points)      Degree of Concern (20 points)
(20 points)                                                                        Action (20 points)
TENNESSEE FFA ASSOCIATION FOOD SCIENCE AND TECHNOLOGY HANDBOOK 2017–2021    14

Customer Inquiry Rubric
25 points                                                                                              Points    Points
                                                                                                      Possible   Earned
Scenario # 1: This issue represented in this scenario is a:
    Food Quality Issue      Food Safety Issue                                                          2

 Is the concern or hazard primarily (Check only one):
    Biological              Physical                                                                   3
    Chemical

Scenario # 2: This issue represented in this scenario is a:
    Food Quality Issue                                                                                  2
    Food Safety Issue

 Is the concern or hazard primarily (Check only one):
    Biological              Physical                                                                   3
    Chemical

Scenario # 3: This issue represented in this scenario is a:
    Food Quality Issue      Food Safety Issue                                                          2

 Is the concern or hazard primarily (Check only one):
    Biological              Physical                                                                   3
    Chemical

Scenario # 4: This issue represented in this scenario is a:
    Food Quality Issue      Food Safety Issue                                                          2

 Is the concern or hazard primarily (Check only one):
    Biological              Physical                                                                   3
    Chemical

Scenario # 5: This issue represented in this scenario is a:
    Food Quality Issue      Food Safety Issue                                                          2

 Is the concern or hazard primarily (Check only one):
    Biological              Physical                                                                   3
    Chemical

                                                                                             TOTAL      25
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